Broiled Egg Salad & Tomato English Muffins

Broiled Egg Salad & Tomato English Muffins

The traditional egg salad sandwich is broiled and served open-faced on English muffins as an updated twist.

15 min. prep time
8 sandwiches
000 Ratings



1/3 cup shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup mayonnaise
4 Land O Lakes® Eggs, hard-cooked, peeled, cooled, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper


4 English muffins, split*
8 slices tomato


Combine all spread ingredients in bowl. Cover refrigerate up to 2 days.

Heat broiler.

Place English muffins onto broiler pan, cut-side up. Broil 4 to 6 inches from heat 1-2 minutes or until muffins are lightly toasted. Top each with 1 slice tomato and about 1/4 cup spread mixture. Continue broiling 3-5 minutes or until bubbly. Serve warm.

*Substitute bagels.

Recipe Tip

- To hard cook eggs, carefully place eggs in single layer in saucepan. Add enough water to at least 1-inch above eggs; cover pan. Bring to a boil over medium-high heat. Immediately remove pan from heat and let stand 15 minutes. Run cold water over eggs or place eggs in ice water until cooled. Remove shells from eggs.

- A toaster oven works great for this easy recipe.

- Sandwich can also be served cold. Assemble as directed; do not broil.

Nutrition Facts (1 sandwich)

Calories: 230

Fat: 16g

Cholesterol: 105mg

Sodium: 270mg

Carbohydrates: 15g

Dietary Fiber: 0g

Protein: 7g

Recipe #15076©2011Land O'Lakes, Inc.

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